Driftwood Beach Appetizer (Printable)

Crisp crackers paired with smoked fish and hummus create a fresh, beach-inspired starter.

# Components:

→ Crackers

01 - 3.5 oz pale, rustic-style crackers (water crackers, matzo, or lavash), broken into driftwood-like pieces

→ Fish

02 - 4.2 oz smoked white fish (smoked trout, mackerel, or haddock), flaked into bite-sized pieces

→ Hummus Shore

03 - 8.8 oz classic hummus
04 - 1 tbsp olive oil
05 - 1/2 tsp smoked paprika
06 - 1 tsp toasted sesame seeds

→ Garnish

07 - 1 tbsp fresh dill fronds
08 - Zest of 1/2 lemon
09 - 1 tbsp capers, rinsed and drained
10 - Microgreens (optional)

# Method:

01 - Spread the hummus evenly in a thick layer on a large serving platter, shaping it gently to resemble a shoreline using a spatula or spoon.
02 - Drizzle olive oil over the hummus, then lightly dust with smoked paprika and sprinkle toasted sesame seeds to evoke a sandy beach effect.
03 - Place broken crackers artfully along one edge to imitate weathered driftwood washed up on shore.
04 - Distribute flaked smoked fish atop and around the crackers, varying piece sizes for a natural presentation.
05 - Decorate with fresh dill, lemon zest, capers, and optional microgreens to impart a fresh, beach-inspired aroma and appearance.
06 - Present immediately, inviting guests to scoop combinations of fish and hummus with the crackers.

# Expert Advice:

01 -
  • It takes twenty minutes from fridge to table, yet looks like you spent hours in the kitchen.
  • The contrast between crispy crackers and silky hummus feels luxurious and keeps people reaching for more.
  • It's a clever way to make smoked fish feel elegant without any actual cooking.
02 -
  • If your hummus is too thick to spread, a little water or extra olive oil mixed in makes it cooperative without diluting the flavor.
  • Smoked fish varies wildly in salt and intensity, so taste a tiny bit before you build so you know if it needs the capers' brine or if you should dial back other salty elements.
03 -
  • Assemble this as close to serving as possible, even if it means doing it while guests are settling in at the table.
  • If you're making this ahead, keep the components separate and assemble only when you're ready to serve.
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